Shawarma-Marinated Beef Tenderloin with Tahini Butter
Prep Time
Cooking Mode
Marinade:
¼ cup extra virgin olive oil
¼ cup white wine vinegar
1 tsp ground cumin
1 tsp ground coriander
1 tsp sweet Spanish paprika
¾ tsp ground turmeric
½ tsp ground cloves
½ tsp cayenne pepper
½ tsp ground cinnamon
1 lemon, zested and juiced
½ tsp kosher salt
¼ tsp pepper
4 garlic cloves, minced
1 medium yellow onion, halved and thickly sliced
4 Sterling Silver tenderloins, 1½ inch (3¾ cm) thick
Tahini Butter:
1 lb butter, room temperature
2 garlic cloves, minced
1 lemon, zested and juiced
¼ cup tahini
1 tbsp honey
1 tbsp soy sauce
1 tsp kosher salt
Marinade:
¼ cup extra virgin olive oil
¼ cup white wine vinegar
1 tsp ground cumin
1 tsp ground coriander
1 tsp sweet Spanish paprika
¾ tsp ground turmeric
½ tsp ground cloves
½ tsp cayenne pepper
½ tsp ground cinnamon
1 lemon, zested and juiced
½ tsp kosher salt
¼ tsp pepper
4 garlic cloves, minced
1 medium yellow onion, halved and thickly sliced
4 Sterling Silver tenderloins, 1½ inch (3¾ cm) thick
Tahini Butter:
1 lb butter, room temperature
2 garlic cloves, minced
1 lemon, zested and juiced
¼ cup tahini
1 tbsp honey
1 tbsp soy sauce
1 tsp kosher salt
Directions
1Marinade: Combine all ingredients in a large re-sealable zip-top bag. Add steaks into marinade. Seal, then refrigerate steaks at least 2 hr. (Or up to 4 hr.)
2Tahini Butter: Meanwhile, beat butter in a medium bowl, using an electric mixer on medium, until fluffy. Beat in remaining ingredients until combined. Set aside at room temperature.
3Preheat one side of your grill at high heat. (You will be using indirect cooking on these tenderloins.) Clean and oil the grates.
4Place steaks on the grill over heated side. Grill for 45 sec., then rotate steak 45 degrees and cook for 45 more sec. (This technique will give you cross-hatch grill marks on the steaks.) Flip steaks over and repeat grilling method.
5Transfer steaks to other side of the grill (over non-heated side.) Continue grilling, lid closed, until steaks are cooked to 63°C (145°F) on an instant-read thermometer for medium-rare, or to desired doneness. Transfer steaks to a cutting board and let rest for 5 mins.
6Slice steak, then arrange on plates. Dollop 2 tbsp Tahini Butter overtop steak.
Tips
1
Using indirect heat to finish the grilling process ensures that your steak doesn’t overcook and dry out.
2
Refrigerate or freeze any leftover butter for future use.
Disclaimer
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Personal Note
Personal Note
